Wood Question???

[bnall]

I'm just curious what is your favorite wood to use and why?

Sent from my SCH-I605 using Tapatalk 2

 

[Bigfish]

I have just decided to build an UDS using the Big Poppa Kit so I do not have experience smoking on an UDS yet. However, I have smoked using a Grill Dome Grill and by using a large Gas Cooker with a wood chip basket (Light the wood chips and let them smolder). My wife's and my favorite smoke flavor is from Apple Wood. We prefer the Apple over Hickory because it has a milder, less distinct flavor. I have yet to try Cherry and Pecan but look forward to doing so.

I look forward to reading others replies to your post.

 

[drewbixcubed]

bnall,

I have been meaning to ask the same question! I don't cook "back to back" enough to do a direct comparison on the flavor profiles of woods. I know that Apple, Peach, Mesquite, Oak, etc.. are common, but there are other woods I have heard of like Pimento (Jerk), Rosemary, Cabernet, Alder as well.

If anyone has tips/tricks/rules of thumb on some of these, I'm all ears!!!

 

[Kevinish]

I know I like apple and I don't like Mesquite....that's all I know right now.

 

[rockinshelby]

Pecan, cherry, alder and apple are all good in my opinion. I like a milder smoke flavor, especially considering how long some of our food spends in the drum. I really don't think you can go wrong as long as you don't really over do it with the amount that you add to the fire basket.

 

[bnall]

I'm just trying to decide on what wood I want to buy. I might just go with pecan, hickory, apple and cherry. Don't be surprised if I ask a lot of questions just remember I'm a newbie to drum smoking.

Sent from my SCH-I605 using Tapatalk 2

 

[southga]

Peach is by far my favorite wood. I also like apple & hickory

 

[Rub]

Pecan (pronounced pee-can) is my choice.

 

[bcmcmoose]

So far I am happy with the mild flavor of Apple (or even a small amount of cherry) on my pork or chicken cooks. Beef I prefer pecan. I use chunks (baseball size or so) for long cooks. And chips for shorter cooks. And I dont soak the wood. The bps drum is so efficient it smolders just fine dry. I had a chunk that was inside for a 14hr cook that didnt catch because I put it too far offf to the side from my lit coals!
I apologize for my typos if any, typing on my phone

 

[hamiltonbarnes]

I like Pecan and oak. Right now I am using only pecan because of how much I have on hand for free. BBQ is about using what is in your region, I try to use wood that either me or my family has cut.

 

[drewbixcubed]

For those with wood "preferences," what are the things you like about the flavors? I know it's hard to describe, but do they add "sweetness," "bitterness," etc....

I didn't get a chance to smoke this weekend, but I am doing some pork butts for my daughter's first birthday this weekend, and was hoping to try some new wood out.

Thanks!